3 reviews, 4.7 star(s). 67% would make again

Ready in 2 hours

This is a Filipino dish - Caldereta is of course Spanish in origin, from caldera which means cauldron.


2 lbs beef stew meat
½ C rice vinegar; you can also use white
6 cloves Garlic; crushed
½ T salt
1 tsp ground black pepper
¼ C plus 2 T olive oil
1 large Onion; sliced
1 large carrot; sliced evenly
¼ C sherry
1 bay leaf
1 sprig parsley
1 tsp whole peppercorns
6 cloves garlic
1 hot green pepper / chili pepper
¼ C tomato sauce
½ C chopped roasted red bell pepper; ok to use fr
1 c hot water
¼ C grated edam or gouda cheese
½ tsp sugar
½ C green olives

Original recipe makes 4 Servings



Marinate meat overnight in fridge in mixture of vinegar, crushed garlic, pepper and salt.

Next day drain the meat and brown in batches in 2 T hot olive oil, remove beef onto a plate while you add 2 T of olive oil sautee onions and carrots for 5 minutes then add sherry, deglazing the pan. Bring to a boil, then add bay leaf.

In a small food processor or mortar, puree/crush parsley, peppercorns, 6 cloves garlic and hot green pepper. Add to the mixture in the pan and put in tomato sauce and the hot water. Simmer until beef is tender, about 1 hour. Turn the heat off.

Stir in roasted red pepper, add the sugar and adjust seasoning. Add olives and cook for another 1/2 hour serve hot over steamed rice or French baguette to soak up the rich sauce, add final touch of gouda cheese on the top. Can also be served with green beans or potatoes.

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Calories Per Serving: 576 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Looks good, but back in manila theres no wine or food processor.
neilsigno 3y ago

This was lovely, although I omitted the chilli and it was still too hot for the rest of the family, but I LOVE spicy food and this is great. Yum yum!
Harriet_arkle 4y ago

This dish always gets raves at home! It's a great dish for guests too who have not eaten filipino food. My in laws like it with steamed rice while my family prefers it over potatoes and green beans. You can also add peas in the last 1/2 hour of cooking. I sometimes prefer to thicken the sauce with a little cornstarch but it isn't necessary. Caldereta can also be served with lamb, chicken, or even goat meat. And for you hunters out there - I've often wandered if elk would not be tasty in this type of sauce. [I posted this recipe.]
ChefSandrine 5y ago

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